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I had so much fun making the stuffed grape leaves that I wanted to do another stuffed dish. Stuffed cabbage leaves had been on my "to try" list for a while and I had a few recipes bookmarked. The one that stood out the most was Peter's cabbage rolls with avgolemono sauce. These stuffed cabbage rolls were pretty similar to the stuffed grape leaves but that was alright because they were so good. I really enjoy the combination of flavours in this dish. Dill, feta and lemon go so well together and the mint brightens everything up a bit. It was fun trying to peel the leaves off of the hot cabbage but otherwise the recipe was pretty easy. The lahanodolmades turned out to be really tasty! The cabbage leaves were juicy and tender. The rolls held together well though they were easy to cut or bit into.

What I liked most about making this dish was that I really nailed the avgolemono sauce this time. Although my previous avgolemono sauces have tasted good, they did not thicken up as much as I was hoping for. This time I whisked the avgolemono sauce in a double boiler and it thickened up really nicely. The avgolemono sauce was light and frothy and lemony good.

Lahanodolmades (Stuffed Cabbage)

ingredients

1 cabbage (cored)

1 teaspoon olive oil

1 onion (chopped)

4 cloves garlic (chopped)

1 pound lean ground beef (or lamb)

1/2 cup Arborio rice

1/4 cup tomato puree

1/2 cup feta (crumbled)

1 lemon (zest)

1 bunch of green onions (sliced)

1/4 cup dill (chopped)

1/4 cup mint (chopped)

1 teaspoon salt

1 teaspoon black pepper

* chicken stock

2 eggs

1 lemon (juice)

directions

Bring a large pot of water to a boil with some salt.

Carefully place the head of cabbage into the water and boil for 10-15 minutes. The leaves should be a little see through and they should come off easily without ripping.

Drain the water and carefully peel the leaves off one by one removing the thick part of the rib of each leaf.

Heat the oil in a pan.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and saute until fragrant, about 1 minute and remove from heat.

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Being Greek and having the tendency of trying to stuff everything I would recommend specifically using a savoy cabbage(curly cabbage) for a more refined flavor and it will turn out exceptionally moist.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.